Vegan Black Bean Enchiladas with Avocado Cream

Filled with spinach, corn, and black beans that have been sautéed in aromatic cumin, these vegan enchiladas are wonderfully light, comforting, and hearty. They’re baked in a green enchilada sauce, which we love for its salt and mild tang — and how soft the tortillas get when they soak it up. But it’s the avocado cream, spooned over the top of the dish when it comes out of the oven, that steals the show. Its tart lime and jalapeño pepper taste incredible with the savory fillings and keep the enchiladas bright and fresh.

You’ll have quite a bit of the avocado cream leftover. You could put it in a bowl and dip your salty tortilla chips in it, or you could save it for other dishes. It’ll be fantastic on everything from chilaquiles to roasted veggies, tacos, and eggplant sandwiches.

Our tip: The avocado cream takes some of its thick texture from non-dairy milk. We used Ripple because it’s made with pea protein, so while it’s rich enough to do the job, it has a nice, neutral flavor.